Vietnamese Chicken Lettuce Wraps

One really can't rest in the family until after the January 11th birthday celebrations.  Wild Willy and young Alexis culminated days of partying with a dinner in Chatham.  We are all big fans of P.F. Changs' famous lettuce wraps, so I set out to make something along those lines.  Among the millions of recipes listed under a Google search, I went with a PERDUE® recipe for Vietnamese ground chicken lettuce wraps to try to create a special appetizer.  I used my Kitchen Aid attachment and ran boneless, skinned chicken breasts through the course grinder (why simplify the process by buying PERDUE® ground chicken?).  While it looks like a long list of chopped and minced ingredients, it's nothing with a food processor.  The wraps were delicious.  I also tried Sophie Brickman's recipe for braised short ribs, but was disappointed with the quality of ribs I purchased.  Her combination of flavors were excellent, but I needed a little more time on the reduction.  I will try the recipe again.  Mashed potatoes, broccoli and two birthday cakes rounded out the meal.  Now I can get on with the year month; the blogmother-in-law turns 95 years old on January 30th.